Lunchbox Ideas | Healthy and Simple Lunch Box Treats — VGood

quick and easy lunch box ideas

Looking for some healthy and yummy lunchbox ideas for your kids? With a collection of lunchbox ideas, we’ve got you covered. These quick and easy lunch box ideas are far from boring and give the best Tiffin ideas for kids. To plan and prepare a lunch box every day of the week like a pro, follow these meal-prep guidelines.

Ø Spinach corn sandwich: Ingredients (Servings for 2)

§ You need measuring cup = 250ml

§ Now you need 1 tablespoon oil

§ 2 cloves Garlic minced

§ 1 cup Spinach (Palak) finely chopped

§ ½ cup Boiled sweet corn

§ you can also use 1 tablespoon maida or cornflour

§ ½ cup cold milk

§ ½ cup processed cheese

§ 1 teaspoon chilli flakes

§ 1 teaspoon italian seasoning

§ ½ teaspoon black pepper powder

§ Salt to taste

§ 6 no Bread slices

§ Butter to spread

§ shredded mozzarella or processed cheese

Instructions

Heat a pan. Add butter and let it melt. Include the chopped garlic and saute the same for one minute.

1. First include boiled sweet corn and spinach. Cook the same till it shrinks.
2. Now add flour, now saute the mix for 2 minutes. Next add cold milk.
3. Cook well until it thickens, about 3–4 minutes.
4. Now add cheese, red chilli flakes, black pepper powder, salt and mix the same.
5. Now turn off the flame and let the mix to cool completely. A creamy spinach and corn mixture spread is ready.
6. Spread the creamy spinach corn mixture on one side of the bread and add some more grated cheese on top. Now cover the same with different slice of bread.
7. You can grill or toast the sandwich on the tawa with some butter.
8. Now serve the dish hot with green chutney or ketchup, whatever you like.

Ø Carrot Rice Recipe: Ingredients (Servings for 2)

§ measuring 1 cup = 250ml

§ Take 2 cups basmati rice — cooked

§ 1 cup carrot grated

§ ½ cup onions thinly sliced

§ ½ cup boiled green peas

§ 2–3 green chillies slit lengthwise

§ ½ teaspoon garlic minced

§ ½ teaspoon ginger minced

§ 1 tablespoon coriander leaves chopped

§ few curry leaves

§ few cashew nuts

§ a pinch asafetida (hing )

§ 1 tablespoon oil or ghee

§ salt

Whole Spices

§ 2 cloves

§ 1green cardamom(elachi)

§ ½ inch cinnamon (dalchini)

§ ½ teaspoon mustard seeds

§ ½ teaspoon cumin seeds(jeera)

Dry Spices

§ ¼ teaspoon turmeric powder

§ ½ teaspoon red chilli powder

§ ½ teaspoon garam masala powder

§ 1 teaspoon sambar powder

Instructions

1. Heat 1 tbsp of ghee in a pan. To the mixture, add whole spices such as mustard and cumin seeds.
2. Once the mustard seeds start making slight noise, you can add green chillies, and curry leaves in the mix. Saute for a few seconds.
3. Next, add onions, minced ginger, and garlic. Cook until the onions are light brown in color.Cook for 2–3 minutes after adding green peas and grated carrot.
4. Now add turmeric, red chilli powder, other masala, and salt as you eat. Cook for another minute.
5. Add the cooked rice, mix it well, and turn off the gas.
6. Serve it hot with coriander leaves and serve it with raita.